Submitted by Gretchen Walker via e-mail.
2 cups cooked wild rice
3 to 4 tablespoons fresh chopped basil
3 to 4 green onions, chopped, including green tops
3 medium to large ripe tomatoes, peeled, seeded, and chopped
3/4 to 1 teaspoon garlic salt
2 tablespoons olive oil
lettuce leaves for serving salad
1 large, ripe tomato, quartered, for garnish
1. Combine wild rice with basil, onions, tomatoes, garlic salt and the olive oil, tossing gently to mix. Let the salad sit at room temperature for about 20 minutes to bring out flavors.
2. Serve on lettuce leaves and garnish with tomato quarters.
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